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Food science and biotechnology v.20 no.1, 2011년, pp.131 - 135   SCIE SCOPUS 피인용횟수: 2
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Ethanolic Fermentation from Red Ginseng Extract Using Saccharomyces cerevisiae and Saccharomyces carlsbergensis

Jang, Mi    (Korea Ginseng Center for Most Valuable Products and Ginseng Genetic Resource Bank, Kyung Hee University   ); Min, Jin-Woo    (Korea Ginseng Center for Most Valuable Products and Ginseng Genetic Resource Bank, Kyung Hee University   ); Yang, Dong-Uk    (Korea Ginseng Center for Most Valuable Products and Ginseng Genetic Resource Bank, Kyung Hee University   ); Jung, Seok-Kyu    (Korea Ginseng Center for Most Valuable Products and Ginseng Genetic Resource Bank, Kyung Hee University   ); Kim, Se-Young    (Korea Ginseng Center for Most Valuable Products and Ginseng Genetic Resource Bank, Kyung Hee University   ); Yang, Deok-Chun    (Korea Ginseng Center for Most Valuable Products and Ginseng Genetic Resource Bank, Kyung Hee University  );
  • 초록

    The pH of red ginseng extracts fermented with Saccharomyces cerevisiae and Saccharomyces carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation, a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 258.6 to 45.4 and 43.2 mg/mL glucose equivalents, respectively; and ethanol contents increased from 1.5% at day 0 to 16.0 and 15.0%, respectively, at day 20. Ginsenosides $Rb_1$ , $Rb_2$ , Rc, Re, Rf, and $Rg_1$ decreased during the fermentation with S. cerevisiae, but Rd and $Rg_3$ increased by day 12. Ginsenosides $Rb_1$ , $Rb_2$ , Rc, Re, and $Rg_1$ decreased gradually in the extract with S. carlsbergensis, but Rd and $Rg_3$ were increased at day 6 and 9, respectively.


  • 주제어

    bioconversion .   red ginseng extract .   ginsenoside .   Saccharomyces .   alcohol fermentation.  

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  • 이 논문을 인용한 문헌 (2)

    1. 2015. "" Journal of ginseng research = 高麗人參學會誌, 39(4): 392~397     
    2. 2018. "" Journal of ginseng research = 高麗人參學會誌, 42(1): 57~67     

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